What is a great recipe for Greek Lemon Soup?

Greek Avgolemono Soup





8 cups chicken broth.


3 medium eggs.


1/2 cup rice.


Juice from two lemons.


Salt.





Bring chicken broth to a boil. Salt to taste.





Add rice, cover, and simmer for 20 minutes. Remove from heat.





In a blender, beat the three eggs, slowly add the lemon juice to the eggs. Add one cup of chicken broth, do not stop blending. The constant blending is the secret to prevent curdling of this delicious soup.





When the eggs and broth are well mixed, pour this mixture back into the remaining broth and rice. Stir well over heat, but do not allow to boil. Serves 6What is a great recipe for Greek Lemon Soup?
Greek Lemon Soup





Ingredients


6 cupsChicken broth


1/2-3/4 cupLong grain rice


3Egg yolks


1/4 cupLemon juice


Salt and freshly ground pepper, to taste


Fresh lemon sliced thinly for garnish


Chopped parsley for garnish


Preparation


Bring broth to a boil and add rice. Cover and reduce heat, allowing rice to simmer until tender, about 20 minutes. Whisk egg yolks and lemon juice together until well combined.





When rice is done, remove soup from heat and ladle 1 c of the hot broth into egg and lemon mixutre. Wish this back into remining soup.


Return soup to medium heat, stirring constantly. Do not let soup boil or it will curdle. Add salt and pepper to taste and serve immediately.


Garnish with lemon slices and parsley, and serve with French bread.What is a great recipe for Greek Lemon Soup?
8 cups Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat





2 cups uncooked orzo(rice-shaped pasta)





1 teaspoon salt, or to taste





1/4 teaspoon freshly ground black pepper





3 tablespoons cornstarch





4 large eggs





3/4 cup fresh lemon juice(4 lemons)





1. In a large saucepan, bring 6 cups stock to a boil. Add orzo; cook until al dente, 10 minutes. Add salt and pepper.





2. Dissolve cornstarch in 1/2 cup water. Heat remaining 2 cups stock until hot; do not boil.





3. In an electric mixer, beat eggs with whisk until fluffy; add cornstarch mixture and lemon juice. With mixer on medium-low speed, slowly add 1 to 2 cups hot stock until incorporated and mixture thickens slightly. Add any remaining stock to orzo.





4. Over low heat, slowly add egg mixture to orzo, stirring constantly until thickened and creamy. Do not let it come to a boil; eggs will curdle. Serve immediately.